Rich graham cracker crust, filled with tart key lime filling, drizzled with creamy white chocolate, and garnished with fresh blueberries and tangy lime zest.

Lately I have been on a citrus kick. I don’t know what it is about summer that makes me want all the oranges, lemons, and limes there are. All of them!

My fruit bowl is continuously overflowing with these brilliantly colored fruits. I put them in my water and squeeze them over everything I cook, yet I still can’t manage to use them all before they go bad! I had a ton of key limes lying around (because hey, they were on sale) on the edge of death. That’s how this recipe was born. To save the limes. How kind.

The aged limes were reborn as the most scrumptious tartlets ever.

Every once in a while I make something that will appease both the sweet-lover and the non-sweet lover alike. This is one such creation.

My dad is not much of a “sweets” guy. He doesn’t like ice-cream (I know, what?!) or anything too chocolatey. I try and include dessert recipes for people like him, because there is surprisingly a lot of you out there!

What makes these tarts so spectacular?

Balance. Tart lime curd and fresh blueberries perfectly compliment the sweetness of the honey graham cracker crust and white chocolate drizzle. Not too sweet, not too sour, just right. A beautiful twist on classic key lime pie.

When I make a tart, I tend to go straight for my tartlet pans. Because let’s face it, everything is more adorable when it’s smaller (except diamonds of course).

I love my tartlet pans (made by Wilton) because they have removable bottoms for easy release!

The key to beautiful tarts is making sure they cleanly come out of the pan. To ensure this happens take the following precautions:

1. Lightly grease your pans.
2. Line the bottom of the pans with parchment paper (the grease will make it stick).
3. Let the tarts cool completely before removing from the pans.

Want to know what’s awesome about these tarts? They are super easy to make!

To make the graham cracker crust, simply toss all of the ingredients into a food prossessor and pulse until moistened. Divide crumb mixture among prepared pans and press it onto the bottoms and up the sides. Bake until crusts are browned and release a nutty aroma.

While the crusts are in the oven, it’s time to make the filling!. In the bowl of a stand mixer fitted with the whisk attachment, beat the yolks and zest until thickened. In a separate bowl, whisk together the milk and yogurt. Add yogurt mixture along with a dash of salt to yolks and again mix until thick. Finally, stir in the lime juice until just combined. Fill the tarts.

Bake until the filling is just set in the center (will still jiggle a bit when moved). Let the tarts cool to room temperature on a wire rack.

Once at room temperature, drizzle the tarts with melted white chocolate before placing in the fridge to chill. Chill the tarts for at least 3 hours; I chilled mine overnight.

Pro Tip:
Use any leftover melted white chocolate to make chocolate covered blueberries! Yumm.

Just before serving, garnish with fresh blueberries and lime zest for an extra “zing”.

I love the interest factor created by the white chocolate streaks and the fresh fruit. A most lovely combination of textures, colors and flavors. These refreshing tartlets are simple to make and perfect for summertime.

A sublime dessert.

Ingredients

*Yields 5 4-inch tartlets

1 1/2 cups graham crackers, smashed
2 tablespoons brown sugar
1 tablespoon turbinado sugar
Dash of salt
6 tablespoons unsalted butter, melted

3 large egg yolks, room temperature
2 tablespoons lime zest
14 ounces condensed milk
1/3 cup Greek yogurt
Dash of salt
1/2 cup lime juice, freshly squeezed

White chocolate (for drizzling)
Fresh blueberries
Lime zest (for topping)

Directions

1. Preheat oven to 375 degrees. Place crushed graham cracker, brown sugar, turbinado sugar, salt, and melted butter in food processor; pulse until moistened.

2. Lightly grease tartlet pans, lining bottom with parchment paper. Divide graham cracker mixture among tins and press onto the bottom and up the sides.

3. Bake for 8-10 minutes until it produces a nutty aroma.

4. Decrease the oven temperature to 350 degrees.

5. In the bowl of a stand mixer fitted with the balloon attachment, beat the yolks and lime zest until pale and thick; approximately 5 minutes.

5. In a small bowl, whisk together milk and yogurt until combined. Add milk/yogurt mixture and salt to yolk mixture and continue mixing until thickened; approximately 4-5 minutes.

6. Whisk in lime juice until just combined.

7. Pour filling into crusts. Bake for 15 minutes until filling is just set. Let cool on wire rack.

8. Once cooled, drizzle with white chocolate and refrigerate at least 3 hours.

9. Remove tartlets from pans. Top with blueberries and additional lime zest before serving.